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Drinks and Coctails Recipes

  Added: Jul 27, 2006  •  Visited (3474)  •  Print version Print this recipe (148)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Pastry Cones Filled With Whipped Cream And Berries
(Fyllda Strutar)
What You Need:
  • 1 tablespoon flour
  • 1 cup chilled heavy cream
  • 1 tablespoon sugar
  • 1 teaspoon vanilla
  • 16 to 18 fresh strawberries or ¾ cup lingonberries
  • 2 eggs
  • 1/3 cup superfine sugar
  • 3 tablespoons flour
  • 2 teaspoons soft butter

  • How To Cook:
    1. Preheat the oven to 400°F. In a large mixing bowl, beat together the eggs and sugar until they are thoroughly combined. Now stir in the flour, a little at a time, and mix until smooth.

    2. Lightly grease a cookie sheet with the 2 teaspoons of soft butter and sprinkle it with flour, tipping the sheet to coat it evenly. Turn the sheet over and tap it lightly against a table or counter to knock off any excess flour.

    3. Place 2 tablespoons of the batter on the cookie sheet and with the back of a large spoon or a rubber spatula, spread the batter out to form a thin circle about 4½ inches in diameter. (Do not place more than 3 or 4 circles on the sheet; they dry out rapidly after having been baked and must be relatively moist if they are to be successfully formed into cones.)

    4. Set the cookie sheet in the middle of the oven and bake 6 to 8 minutes, or until the circles are a pale gold around the edges. Now quickly lift a circle loose from the cookie sheet with the flat of a metal spatula.

    5. Holding the circle gently in both hands, fold the two sides toward the center to form a cone. Stand the cone up in a water glass and let it remain there for 1 or 2 minutes, until it has dried and holds its shape.

    6. Now quickly shape the remaining baked circles, replacing the cookie sheet in the oven for a minute if the pastry has cooled too much and become brittle. Repeat with the remaining batter, using a newly greased and floured cookie sheet for each batch you prepare.

    7. The "Strutar" can be baked several days in advance and kept crisp in airtight containers. Just before you are ready to serve the cones as a dessert or confection whip the chilled heavy cream with a wire whisk, rotary or electric beater in a large chilled bowl until it begins to thicken.

    8. Add the sugar and vanilla and continue to beat until it is firm enough to hold its shape. Spoon the whipped cream into the cones (or pipe it in with a pastry bag) and top each with a strawberry or a few lingonberries.

    9. A traditional and practical way of serving the cones is to place a drinking glass in the center of a shallow round bowl. Place 1 cone in the glass, then circle it with the others, leaning them against the glass.

    1. Forming the cone does take practice and some dexterity. For a simpler, but equally delicate dessert a pastry sandwich prepare the batter as above.

    2. Then place 1 tablespoon of batter on the buttered and floured cookie sheets and spread it into a 2-inch circle.

    3. Bake a dozen or so circles at a time, for 4 to 5 minutes, lift them from the cookie sheet with a metal spatula, and let them cool on a wire cake rack.

    4. When ready to serve, spread the whipped cream over half of the circles and cover them with the remaining circles.

    To Make: 16 to 18
    This recipe is also available in:
    Cuisine » Europe » Sweden
    Main Ingredient » Berry » Strawberry
    Main Ingredient » Berry » Lingonberry
    Main Ingredient » Dairy » Cream
    Dish » Desserts


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